|“Mix Lentil Dosa with Tomato Chutney”|
Clean and soak moong dal, urad dal, masoor dal, rice and fenugreek seeds for 2 – 3 hours. Drain and grind with ginger, green chillies and salt to a smooth batter. Heat a tawa and grease it. Spread a ladle full of batter to a thin disc. Drizzle a little oil and cook on medium heat till the underside is crisp and done. Now flip over, drizzle a little oil and cook till the other side is done too.
Put the chopped tomatoes, onion , garlic and 2 dry red chillies in a mixer. Grind to s smooth paste without water.Heat oil in a kadhai and temper with urad dal, mustard seeds. 1 whole red chilli and curry leaves.Pour the ground paste and add 1/4 cup water, red chilli powder and salt. Mix well.Cook on medium flame for 4-5 mins or until the raw smell is gone and chutney gets the desired consistency. It should not get too thick or too runny. So adjust water accordingly.
Enjoy crispy nutritious dosa with tomato chutney.
Note: This is a fresh batter dosa hence you need not ferment it. The fenugreek seeds add extra flavor as well as help the dosa turn out more crisp and reduces the chances of the dosa sticking to the tawa.